Prime Rib au Jus, a la Island Gourmet Markets
Yield: 6-9 servings
Prep Time: 10 minutes
Cooking Time: Approximately 25 minutes per pound for medium-rare
- 5-8 lb. bone-in rib roast (2-3 ribs)
- 3 Tbsp. canola oil
- 3 Tbsp. Hawaiian salt, or to taste
- 1-2 tsp. fresh cracked black pepper, or to taste
- 1 Tbsp. fresh rosemary leaves
- 5-10 fresh garlic cloves
- 4 Tbsp. extra virgin olive oil
Jus
- 1/2 medium onion, diced
- 1/2 c. celery, diced
- 1 4-inch sprig of fresh rosemary
- 2 Tbsp. olive oil
- 12 oz. beef stock
- salt & pepper
Prime Rib Method: Rub entire roast with canola oil, then with Hawaiian salt and coarse black pepper. In a food processor, finely chop garlic, rosemary leaves, and olive oil, scraping sides once. Place roast rib-side down in roasting pan. Rub top of roast with garlic-rosemary blend. Place roast, uncovered, in a preheated 400° oven for 15 minutes, then reduce heat to 200° degrees. Cook until internal temperature reaches 120°. Remove from oven, cover with foil, and let rest for at least 20 minutes. After resting, trim off rib bones.
Au Jus: Saute onions, celery and rosemary sprig in olive oil. Add beef stock and drippings from roast (from bottom of the pan). Bring to a boil and simmer 5 minutes. Adjust seasoning (salt & pepper). Strain into a sauceboat and serve on the side.
